Saturday, June 2, 2007

Wasteful-but-Wonderful Fruit Salad

It's summertime again, and you know what that means? Alan's wasteful-but-wonderful fruit salad.


2 large ripe watermelons
1/4 cup chopped mint leaves
1 lime
4 ripe bananas
1 ripe cantaloupe

Refrigerate the watermelon and cantaloupe over night. This is essential! If the melon is room temperature when mixed with the banana, you'll either have warm melon or mushy banana at the end.

Once the melons are cold, cut out the hearts of each of the watermelons and toss out the rest. The heart is the middle part that has no seeds. (In a seedless, use your best judgment) Cut the watermelon hearts and your cantaloupe into about 1 inch cubes. Add mint. Cut the bananas into bite-sized slices and juice the lime over them. This will keep them from turning brown. Mix it all together and let rest in the fridge for 1 hr. Serve COLD!

1. Other fruits can be added (blueberries would be my next choice) but avoid oranges and grapefruits; They don't play well with others.
2. If you REALLY like sweets, you can shake 3 tablespoons of splenda over the salad. Spenda is better that sugar here because of its high solubility in cold water.

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